Effect of Gas Atmosphere Packaging on Psychrotrophic Growth and Succession on Steak Surfaces

HAMDI A. AHMAD, John A Marchello

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

The influence of gas atmosphere packaging (1) 15% CO2, 40% 02, 45% N2; (2) 60% CO2 40% 02 (3) 10% CO2, 5% 02, 85% N2; (4) film overwrap (control) on the microbial growth and succession on steaks was studied during storage. Treatment 3 was most effective in reducing psychrotrophic growth on steaks. Pseudomonas species dominated the microflora for all packaging treatments during early storage. In all gas atmospheres. Serratia liquefaciens increased with storage time and the 10% CO2 atmosphere showed the greatest increase. Enterobacter aerogenes appeared late in the storage period in all atmospheres and Yersinia enterocolitica was isolated after 12 days of storage from steaks in atmosphere 1.

Original languageEnglish (US)
Pages (from-to)274-276
Number of pages3
JournalJournal of Food Science
Volume54
Issue number2
DOIs
StatePublished - 1989

Fingerprint

steaks
Product Packaging
Atmosphere
packaging
Gases
carbon dioxide
gases
Growth
storage time
Serratia liquefaciens
Enterobacter aerogenes
Serratia
Yersinia enterocolitica
Pseudomonas
microbial growth
microorganisms

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of Gas Atmosphere Packaging on Psychrotrophic Growth and Succession on Steak Surfaces. / AHMAD, HAMDI A.; Marchello, John A.

In: Journal of Food Science, Vol. 54, No. 2, 1989, p. 274-276.

Research output: Contribution to journalArticle

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